近日(ri)，長沙理工大學(xué)(xue)食品與生(sheng)物工(gong)程學(xué)(xue)院李向紅(hong)教授(shou)團(tuán)隊(duì)和上(shang)海交通(tong)大學(xué)農(nóng)業(yè)(ye)與生物(wu)學(xué)院食品(pin)科學(xué)與工(gong)程系吳(wu)金鴻副研究(jiu)員團(tuán)隊(duì)在(zai)國際食品期刊(kan)《Journal of Food Measurement and Characterization 》（IF=2.431）發(fā)表了題(ti)為"Cryoprotective e ect of low molecular weight collagen peptides ?on myofibrillar protein stability and gel properties of frozen silver carp ?surimi"的研究論文(wen)。在該(gai)論文(wen)中，研究(jiu)人員使用上海(hai)騰拔Universal TA研究型質(zhì)(zhi)構(gòu)儀(yi)測定了(le)鰱魚魚糜凝(ning)膠的凝膠(jiao)強(qiáng)度(du)。

全文下(xia)載鏈接

Cryoprotective e ect of low molecular weight collagen peptides ?on myofibrillar protein stability and gel properties of frozen silver carp ?surimi